Turmeric: Why it Is Good for You and How to Use it

Let me start by saying that turmeric can be dangerous, my kitchen benches are proof that when bought in large quantities, turmeric can turn your kitchen yellow! However, it is precisely this that proves the potency and influence of this ancient spice.

It certainly deserves respect and a place in both the savoury and sweet culinary pursuits. And, definitely a stable jar that no one can knock over!

Turmeric has been used for thousands of years in India and all over the world for a multitude of purposes. It is well known for its dying qualities, but even better know for its medicinal purposes. Turmeric is so good for you, it is ridiculous!

Here are just a few of the reasons why turmeric rocks:

It is thought to assist in reducing cancer growth and proliferation and slow the progression of Alzheimer’s

It is a natural liver detoxifier and is known for its anti-inflammatory ability.

For centuries it has been used to treat symptoms of coughs and colds

Chinese medicine uses it to treat depression

It assists in wound healing and has antiseptic and anti bacterial qualities

It is a natural pain killer and is especially treats inflammatory skin conditions

It is great for your blood and therefore assists women greatly by stabilising hormonal swings and reducing clotting and sweats

I include turmeric in my cooking almost daily and find it to be a subtle, easy addition. I add it to chocolates, which you’ll see in the Chocolate Guide, as well as cakes, soups, stews and rice dishes. The beautiful golden colour brightens your food and inspires its inclusion in just about everything! It makes a strong sweet drink with honey and almond milk that will cure just about everything, and is an essential ingredient in mexican food. The beauty of turmeric is that it has very little affect on flavour so you can feel confident adding it to your favourites.

Here are a few tips on how to use dried turmeric powder:

Rice dishes: add a teaspoon to fried rice, steamed rice, or risotto to give it a golden hue and reap the health benefits.

Curry: even if you still haven’t felt brave enough to start making curry from scratch, add 2 teaspoons to any curry paste! I guarantee it will be fabulous

Stew: Whether it’s a spicy vegetable stew, or a classic chicken cassarole, turmeric will slip nicely into your recipe. Give it a go!

Beverages: Anything milk based will take turmeric really well. My milk of choice is homemade nut milk, but it will work well with dairy, soy, hemp, oat or goats as well! Try adding a teaspoon to your morning smoothie or, try the aforementioned hot honey and turmeric milk. The hot milk drink is my staple go-to drink when I have aches and pains or PMS!

I hope I’ve given you some tips and confidence with using turmeric. Once you’ve mastered using the powdered stuff, you might even like to branch out to using it fresh! One step at a time. I’ll be filming myself making the healthiest, tastiest mexican beans with turmeric soon, so keep an eye out!